What is your culinary background?
Aside from a four-year role in management at McDonald’s when I was in college, I have no formal food and / or culinary training. I am a self-taught cook with lifelong experience gained from watching my father whip up his culinary masterpieces in the kitchen.
I also paid close attention to my mother and my grandmothers who would make magic in the kitchen. My mother makes the best lemon meringue pie I ever had. My grandmothers made the best stuffed cabbage, chicken and rice, and fabulous desserts that would rival Martha Stewart. And my maternal grandfather made an incredible homemade pasta sauce that was an eagerly awaited treat for everyone.
I have watched Food Network since 1998 when my favorite shows were the Two Fat Ladies and Emeril Live.
I pour over blogs and foodie websites non-stop, and my favorite book to read is a cookbook.
Where do you get your recipes?
The majority of the recipes on my site are developed from my many years in the kitchen.
Occasionally, I will find a recipe on a blog or foodie website or in a cookbook and slightly adjust it. If I make a tweak here or there, I will always credit the original recipe in my adaptation.
Do you follow a specific diet?
Up until I was 24, I ate a Standard American Diet with a good emphasis on traditional Eastern European fare (i.e. Ukrainian, Croatian, German, Polish). That year, I experienced a few health challenges that opened my eyes up to macrobiotics, vegetarianism, veganism, Ayurveda, and raw foodism.
I dabbled for a bit in all of those and ended up becoming a vegetarian for many years with the majority of that time being more vegan than not. After following a very well-balanced diet during that timeframe, I began to instinctively feel like I needed to introduce meat back into my diet (no judging please, vegetarians and vegans!) and discovered Paleo through my long-time acupuncturist.
Now, I try and follow a more Paleo way of eating and am gluten-free as much as possible. I also still enjoy many vegetarian or strict vegan meals. Basically, everything in moderation with a good healthy dose of trying to limit white sugar, dairy, and things-that-we-all-know-we-should-not-probably-eat-all-the-time (i.e. Double Stuff Oreos = my arch rival). Oh, and wine…and beer…and cheese…and salted caramels…and… 😉
Will you work with brands for sponsored posts?
Yes! I am more than happy to promote a brand that I believe in and love using! While I do not receive compensation (at this time) for promoting any brand that I specifically mention in a recipe or elsewhere on my blog, I will not cite a specific brand unless I am a loyal buyer and wholeheartedly endorse the product.
I am open to any opportunities to work with a brand that feels that my blog is a good fit to promote their product!
Please contact me here! Thanks so much!
Do you get financial kickbacks for suggesting brands in your recipes?
No. At this time, I do not receive any type of compensation for any products that I note within my recipes with links to their websites. I receive a small compensation for working with Gourmet Ads found on the periphery of the my website. I must emphasize – at this time, when I say small – I mean s-m-a-l-l. Very s-m-a-l-l.
Can I use your recipe or photo?
If you choose to recreate one of my recipes, please be kind and rewrite the entire recipe as your own and do *not* use my recipe word-for-word. However, please be mindful to make sure to reference my original recipe and website *and* provide a link to the original post that served as the inspiration for your creation. Your courtesy is much appreciated!
If you choose to use one of my photos, please be kind and provide a link back to the recipe post *and* give proper credit to my website. Thanks a bunch!
If you have any questions, please do not hesitate to contact me here!